Cajun Chicken and Rice

A comforting one-dish Cajun-style chicken, sausage, and rice bake with melted cheddar and scallions.

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 12 servings

1 cup chopped onion
1 cup chopped bell pepper
3 cloves garlic, minced
2 tablespoons butter
2 cups dried long grain rice
1 large boneless chicken breast about 1/2–3/4 pound, cut into 3/4-inch chunks
14 ounces andouille sausage sliced into 1/2-inch rounds
14 ounces fire roasted diced tomatoes (1 can)
1 tablespoon Cajun seasoning
3 cups chicken broth
2 cups Borden® Sharp Cheddar Cheese Shreds divided (1 cup for mixing, 1 cup for topping)
1/4 cup chopped scallions for garnish

Preheat the oven to 375°F (190°C).
Heat a skillet over medium heat and melt the butter. Add the chopped onion, chopped bell pepper, and minced garlic and sauté 2–3 minutes until softened.
While the vegetables soften, cut the chicken breast into 3/4-inch chunks and slice the andouille sausage into 1/2-inch rounds.
In a 3-quart baking dish, combine the dried rice, sautéed vegetables, chicken chunks, sausage slices, canned fire-roasted tomatoes (with juices), Cajun seasoning, and 1 cup of the shredded cheddar. Stir to mix evenly.
Pour the 3 cups of chicken broth over the mixture, then gently shake or tap the dish so the rice is submerged and ingredients settle evenly.
Cover the dish tightly with aluminum foil and bake in the preheated oven for about 60 minutes, or until the rice is tender and liquid is absorbed.
Carefully remove the foil and fluff the rice with a fork. Sprinkle the remaining 1 cup of shredded cheddar and the chopped scallions over the top.
Return the dish uncovered to the oven and bake 3–5 minutes more, until the cheese is melted. Serve warm.

Use an oven-safe skillet if you prefer to cook vegetables and bake in the same pan.
Adjust Cajun seasoning to taste for more or less heat.
Ensure rice is fully submerged in broth before baking to cook evenly.
Let the dish rest a few minutes after baking before serving.